It’s January and yes, I am all about “eating your greens.” However, sometimes a salad can get a little bit repetitious. Enter the flatbread -a great vehicle for cumin roasted carrots, lightly dressed greens, and a luxurious spreading of turmeric yogurt. You can get ambitious and make your own flatbread or find a brand that makes a whole grain or gluten-free variety if you’re avoiding gluten. The toppings here are also adaptable. Feeling squashy? Roast up some butternut squash in place of carrots. Not an arugula fan? No worries-swap in baby kale or spinach. The choice is yours!

One option that I suggest not swapping out is the turmeric yogurt. Turmeric is an earthy spice that has anti-inflammatory and immune boosting powers which are attributed to curcumin, the compound in turmeric most cited for its medicinal potency. Turmeric can be found in powder or in root form. Research is still in the early stages, but it has been strongly suggested that this spice is linked to preventing and treating Alzheimer’s disease, assisting with the relief of symptoms from arthritis, and aiding in the prevention of certain cancers. Turmeric may also be of benefit in treating digestive problems and reducing the body’s inflammatory response. When turmeric is paired with black pepper, the bioavailability or power is greatly increased.

Not only does turmeric have potential health benefits, it also adds a yellowish hue to whatever it is mixed with, which is another reason why I like to use it in recipes. Turmeric has a earthy, bitter, citrusy flavor profile which pairs well with smoothies, vegetables, soups, stews, and sauces. To create a spread, I mixed ground turmeric with siggi’s whole milk plain yogurt. Siggi’s is skyr, an Icelandic style yogurt which is thick and decadent with just the right amount of tartness. I always opt for siggi’s as my “go-to” plain yogurt since it is high in protein and has simple ingredients and no added sugar.

This recipe may seem like it has a lot of steps. Do not be deterred as each step is extremely simple and most of the components can be meal prepped. Make the turmeric yogurt, pickled onions, and a double batch of roasted carrots in advance, and you can throw together this meal in until 5 minutes. Bonus - utilize the remaining ingredients in other meals throughout the week.

turmeric yogurt

arugula

2 cups baby arugula

2 tablespoons white balsamic vinegar

1 tablespoon olive oil

pinch salt and pepper

For the carrots, preheat oven to 375 degrees F. In a large bowl, whisk together 1 tablespoon olive oil, cumin, Aleppo pepper, salt, and pepper. Toss the carrots in the spiced oil and spread out on a parchment paper-lined sheet tray. Roast for 25 minutes or until carrots are fork tender. Set aside

For the pickled onions, whisk together the apple cider vinegar, maple syrup, salt, and 1 cup water in a small bowl until salt dissolves. Place sliced onions in a jar. Pour the vinegar mixture over the onions. Let sit at room temperature for at least an 1 hour. Keep remaining onions in the refrigerator.

For the turmeric yogurt, in a medium bowl, whisk together the turmeric and yogurt until the turmeric is well incorporated. Add the garlic, salt, pepper, and dill and fold together until well mixed.

For the arugula, in another bowl, toss together the arugula with the white balsamic vinegar, olive oil, salt, and pepper.

To assemble, warm the flatbreads in a skillet or in the oven and place on two separate plates. Spread an even layer of turmeric yogurt over each flatbread. Divide the carrots between the two pieces of bread, top with arugula and a few pickled onions. Depending on how sturdy your flatbread is, you can either roll it up or enjoy open-faced.